I have been inspired lately by my sister to try more Indian food, so I was pretty excited when I found this recipe on foodnetwork.com. Despite the word "Spiced" in the title, this was mild enough for even my toddler and picky preschooler to enjoy. I recommend pairing the Keema with Chapati (Indian Flatbread). You can either use the Chapati to scoop up the Keema or spoon Keema down the center of the Chapati and roll up like a burrito.
2 Tbsp canola oil
1 onion, minced
1 lb ground beef
salt and freshly ground pepper, to taste
2 large cloves garlic, minced
2 firm, ripe tomatoes, diced
1 Tbsp minced gingerroot, or 1 tsp ground ginger
1 tsp Garam Masala (see below)
1 tsp minced fresh hot green chilies
1 cup frozen peas
1 lemon, juiced
2 to 3 Tbsp minced fresh cilantro, or to taste
Garam Masala substitute
1/8 tsp cinnamon
1/4 tsp black pepper
1/2 tsp cumin
1/2 tsp ground coriander
a pinch of nutmeg
1/8 tsp ground cloves
In a nonstick skillet set over moderately high heat, warm the oil until hot. Add the onion and cook, stirring occasionally, 5 minutes.
Add the peas and continue to cook over moderate heat, stirring occasionally, for 10 minutes more, or until flavors blend.
Stir in the lemon juice and cilantro and correct seasoning, adding more salt if necessary. Transfer into a bowl and serve with warm Chapati or tortillas.
This recipe is featured in Meal Plan: December 6-12.